High Protein Stuffed Pepper Soup
This High Protein Stuffed Pepper Soup captures the classic flavors of stuffed peppers in a comforting and easy-to-make soup. Packed with lean ground meat, colorful bell peppers, and tangy tomatoes, this soup is a nutritional powerhouse that will warm you from the inside out.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Ladle
- Can opener
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2-3 bell peppers any color!
- 2-3 cloves garlic, minced
- 1 lb lean ground beef or turkey, chicken, or plant-based alternative
- 4 cups beef broth or chicken or vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup cooked rice or quinoa optional
- Shredded cheese, sour cream, chopped fresh parsley, or Greek yogurt for garnish optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced onion and bell peppers and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, oregano, basil, paprika, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or longer for a richer flavor.
- If using, stir in the cooked rice or quinoa during the last 10 minutes of cooking.
- Taste and adjust the seasonings as needed.
- Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, sour cream, chopped fresh parsley, or a dollop of Greek yogurt.
Notes
For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce. For a vegetarian version, substitute the ground beef with lentils, beans, or crumbled plant-based meat alternatives. To make ahead, prepare the soup according to the recipe instructions, but don't add the rice or quinoa until just before serving. Store in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. For a richer flavor, use fire-roasted diced tomatoes. Adding a bay leaf during simmering also enhances the flavor. Remember to remove it before serving.